CHANGES OF THE AROMA CONSTITUENTS OF XINYANG MAOJIAN TEA IN STORAGE

By extracting the aroma components of Xingyang Maojian tea with the method of SDE (Simultaneous Distillation and Extraction),analyzing the extracted tea oil with GC-MS,by contrasiting the flavor components of new tea with that of stored tea under different conditions for one year,the results that the contentes of flower constituents such as hexanoic acid,3 hexenyl ester;cis Jasmone and Nerolidol decreased obviously after cold storage for one year.It concluded the reduction of these three constituents cause the deterioration of the tea aroma,the aroma constituerts changed largely after being stored in normal temperature for one years,the deterioration of the aroma quality was significantly corrlated to the reduction of kinds of aroma components and the increase of 1 naphalenamine,n phenty1 and the emergence of hpthalic acid,butyl octyl ester,but the aroma type of the stored tea was the same as the nwe tea;both of them were bouqued and fired type.